The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia

"This book is incredible . . . The Trout Point Lodge Cookbook is not only a lovely collection of recipes; it's a fascinating look into a corner of Nova Scotia's culinary history. If you're looking for a special gift for the cook in your life, this book is it."

Reviewer’s comments (scroll down for complete reviews): “one of the most important Canadian Cookbooks ever published” Gremolata.com “An unusual cookbook from an unusual inn, this is recommended for most collections.” Library Journal “Abel, Leary and Perret have done an astounding thing with this new book, taking Louisiana cooking back through 300 years of Acadian tradition and fast-forwarding it to the 21st century.” Dale Curry, Food Editor, New Orleans Times-Picayune “this book's enticing food is notable for its originality and quality” Publisher’s Weekly *** Here’s what reviewers & critics have said: From Sugarcane Vinaigrette to Tuna Daube to Smoked Trout Cakes, Abel, Leary, and Perret are up to their usual brilliant adaptations of Louisiana cooking. They know it’s best to create dishes with a rich understanding of the past. Ever since these guys started showing up at the back door of Commander’s Palace with some of the best cheese we’ve tasted, we’ve known they do it right. These are our kind of guys and this is our kind of cookbook.” ELLA BRENNAN and TI ADELAIDE MARTIN, Commander's Palace

In New Orleans, we know that Creole is the original 'fusion' cuisine, and therefore ripe for exploration and expansion. In The Trout Point Lodge Cookbook, Abel, Leary, and Perret have forged a new road for the future of Creole cuisine by lovingly exploring its past. They know that great cuisine is timeless, yet reflects the evolution of taste. Enjoy a fresh look at fresh foods with the gentlemen from Trout Point Lodge. FRANK BRIGTSEN, Brigtsen's Restaurant